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Angie Mar's Oxtail Bourguignon

Makes 6 servings

One of the first classic French braises I mastered was Julia Child’s beef bourguignon, which I find tremendously soul-satisfying to make in addition to incredibly satisfying to eat. In this recipe I’ve taken the idea of classic beef bourguignon and changed what would traditionally be beef shoulder to oxtail. It’s a lovely and warming dish you can leave simmering on the stovetop all day for a Sunday dinner; though like most braises, I find this tastes even better when made a day in advance and given time to settle (it also makes it easier to scrape the fat off the top when it’s chilled overnight).